Monday, May 3, 2010

Black Bean and Corn Salsa

This is a great, healthy side dish eaten cold or at room temperature.  I got the recipe from Cookin' Lean Like Paula Deen.  It makes a huge bowl so I froze some of it and it worked really well. 


2 15-ounce cans black beans, rinsed and drained
1 17-ounce package frozen whole kernel corn, thawed
2 large tomatoes, seeded and diced
1 small onion, diced
1/8 to 1/4 cup chopped fresh cilantro
2 tablespoon lime juice
1 tablespoon red wine vinegar
salt and pepper to taste


Mix all ingredients thoroughly in a large bowl. Cover and chill overnight. Taste and add salt, pepper, or more lime juice as necessary. Serve cold or at room temperature.


  1. Everything I love in one neat, nice package! Awesome!

  2. I make this dish as well, and we call it Texas Caviar!

  3. Thanks for the shout out! I am so glad you liked it. It is a tailgating staple in the Rudolph house. Your picture looks so good I might have to make some this weekend. It goes great with a margarita or ice cold Corona.

    Have a good one!

  4. what a great dish! especially with the summer months coming up.